Protein preparations from poultry by-products | Белковые препараты из субпродуктов птицы
2010
Rumyantseva, G.N. | Simonova, M.S., Moscow State Univ. of Applied Biotechnology (Russian Federation)
Studied was the influence of proteolytic enzyme preparations of different origin on poultry by-products. The study involved 3 groups of enzyme preparations: group 1 – proteases of microbial origin (PV and BZ, FV-proteases), group 2 – proteases of plant origin (HL and PN-FP), group 3 – proteases of animal origin (PT-FP, KG-FP). The proteolytic activity of the enzyme preparations was determined by the Anson method. Their effect on the substrate selected was estimated. The most effective from the point of view of protein hydrolysis of this raw material are PV, PN and BZ. The highest content of soluble protein and amino acids was in hydrolysates obtained by using PV, BZ, KG and PN. It should be better to use PV, FV, BZ from the point of view of providing quality and economic efficiency. PV was the most effective when compared minimum doses of FP and their cost. In experimental samples of hydrolysates the content of protein is 23.8-25.9%. Such protein hydrolysates obtained from by-products are advisable to use in the manufacture of stock cubes and as protein additives to different foods
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